Cookbook review: The Sprouted Kitchen: A Tastier Take on Whole Foods

Get your hands on Sara Forte’s cookbook, The Sprouted Kitchen: A Tastier Take on Whole Foods, where she shares uncomplicated, delicious recipes using healthy ingredients, particularly seasonal produce.

Cookbook review

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The Sprouted Kitchen

Prep nutritious, tasty meals

The Sprouted Kitchen: A Tastier Take on Whole Foods, by Sara Forte might sound familiar. That’s because Sara and her husband, Hugh Forte, run a food blog by the same name.

If you’re familiar with the blog, you’ll know that it’s a “whole foods-focused blog.” Fortunately, the same holds true for the cookbook. Sara shares “seasonal, produce-focused recipes” that are easy to make and perfect to share with others. She hopes to help readers find a “comfortable approach to the kitchen,” whether they’re new to cooking or not.

Relaxed, enjoyable cooking

Not being one for measurements, Sara admits she’d rather show you how her dishes are made, than break down the indgredients by precise numbers. But don’t fret: This is more a testament to the relaxed sense you get as you flip through The Sprouted Kitchen’s pages, than an air of “just figure it out for yourself.” (Rest assured, measurements are included in the recipes.) In the same laid-back approach, Sara encourages readers to trust themselves when it comes to cooking. Add or eliminate ingredients. Make recipes your own.

Dynamic duo

The duo behind this book delivers a lovely cookbook that can be held in your hands (Hugh photographed all the vibrant and inviting photos in the book.). This is one where you’ll find room in the margins to pencil in your own notes. And where, after much use, you’ll later come to find ingredient-splattered pages and earmarks to prompt you to try your hand at yet another recipe.

You’ll find 100 seasonal and uncomplicated recipes, from breakfasts through to desserts. Though uncomplicated, each recipe has its own special touch, from adding brown butter to cauliflower for richness, to adding kale to a bowl of mashed potatoes for a nutritious complement to a standard side.

Try a recipe from The Sprouted Kitchen:

Roasted plum tartines

Roasted plum tartines

Serves 8


  • 6 ripe plums
  • Sea salt and freshly ground pepper
  • 2 tablespoons honey, warmed
  • 1-1/3 cups ricotta cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 3 tablespoons chopped fresh chives
  • 1 whole grain baguette
  • 1 cup microgreens, for garnish


  1. Preheat the oven to 350 degrees F and line a rimmed baking sheet with parchment paper.
  2. Cut the plums into quarters, removing the pits. Gently toss the plum pieces with a pinch of salt and the warm honey. Spread them on the prepared baking sheet, cut side up.
  3. Bake until the edges are crisped and caramelized, 20 to 25 minutes. Remove from the oven and let cool.
  4. While the plums are baking, in a bowl, stir together the ricotta, Parmesan, chives, 1/4 teaspoon salt and a few grinds of pepper.
  5. Turn the oven up to 500 degrees F. Slice the baguette in half lengthwise. Place the halves, cut side up, on a baking sheet and bake the bread just until toasty, 4 to 5 minutes.
  6. Spread the ricotta mixture evenly on both halves and return to the oven just until warmed through, another 1 to 2 minutes.
  7. Evenly distribute the roasted plums on top of the cheese. Finish with a few grinds of pepper and garnish with the greens.
  8. Cut each baguette half into slices on the diagonal. Serve warm or at room temperature.
Recipe reprinted with permission from The Sprouted Kitchen by Sara Forte, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.
Photo credit: Hugh Forte © 2012.

Recognition for The Sprouted Kitchen

Congratulations are in order for Sara, as The Sprouted Kitchen cookbook has been nominated in the General Mills Second Annual Munchies: People’s Choice Food Awards in the category of “Best New Cookbook.” You can cast your vote for The Sprouted Kitchen via Once there, you’ll also find 19 additional categories of nominees who are shaping America’s food culture, from Best Chef, Best Food Magazine, and Best Local Farmers Market. Vote once per day until April 30, 2013.

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